These jumbo melt-in-your-mouth Bacon Wrapped Scallops are definitely one of the most decadent appetizers out there, and the perfect treat for the holidays. To top them off, these incredible morsels are then drizzled with luscious melted garlic butter, all ready for you to enjoy in about 30 minutes.
The Best Ever Bacon Wrapped Scallops
I’ve always loved scallops but they are a hundred times better wrapped in thick smokey bacon. Of course, anything with bacon is always better anyway! The scallops I used were absolutely humungous and so unbelievably good, slightly sweet, melt in your mouth little morsels. It didn’t take long for these bacon wrapped delights to get gobbled up quickly.
Although these scallops are great as a dinner with a side or two, I love making them for the holidays as an appetizer. That way, everyone can fall in love with them. You can make this dish without the garlic butter but I must say it certainly makes a big difference. We’re talking about smothering these scallops in the most delicious garlic butter mixture ever!
Bacon Wrapped Scallops Highlights
EASY TO MAKE. Trust me when I say this is easy to make! Take a scallop, wrap some bacon around it, stick a toothpick in it, and then bake it.
DECADENT APPETIZER. These beautiful scallops will be the star appetizer of any holiday or any get together. I recommend getting really fresh or flash frozen scallops.
PERFECT FOR ANY OCCASION. That’s right, not only are they the perfect appetizer for your holiday table, but they are simple enough to make to serve on any weeknight, or special occasion for your friends, family or significant other.
What Ingredients You’ll Need
- SCALLOPS – I wrote this recipe to use with jumbo sea scallops. You can use more regular sized scallops but you will need to use a bit less bacon to wrap around them. If you’re using thinner cut bacon, less cooking time may be required.
- BACON – Bacon, next to scallops is the most important ingredient here. While I used a thicker cut bacon, regular cut bacon will also work here.
- BUTTER – Salted or unsalted butter will work, however if using salted butter, you can omit the salt required in the garlic butter sauce. I usually prefer to use unsalted butter because this way I can control the amount of sodium in my recipe.
- LEMON JUICE – Just a little bit of lemon juice is needed for the garlic butter, for a pop of freshness.
- GARLIC – I recommend using fresh garlic for this sauce, however, garlic powder can also be used.
- PARSLEY – I always love to add a little garnish to my dishes, plus I love adding a bit to my garlic butter sauce as well.
- TOOTHPICKS – While not a food ingredient, you will need toothpicks to secure the bacon to the scallops.
How To Make Bacon Wrapped Scallops
- PREP THE OVEN. Place a rack in the middle of your oven. Preheat the oven broiler. Line a baking sheet with parchment paper.
- PREP THE SCALLOPS. Use paper towels to pat the scallops until completely dry then season them with salt and pepper. If you don’t pat them completely dry, when you bake them, the scallops will release a liquid making it hard for the bacon to crisp up.
- WRAP THE SCALLOPS IN BACON. Since my scallops were jumbo size, I cut each bacon slice in half. If you’re using smaller scallops, cut each strip of bacon in three pieces. Wrap a piece of bacon around each scallop then secure it with a toothpick. Place the wrapped scallop onto the prepared baking sheet. Repeat with remaining scallops and bacon.
- BAKE THE SCALLOPS. Transfer the baking sheet to the oven and broil for 15 to 17 minutes or until the bacon is crisp and the scallops are cooked through, turning halfway through.
- MAKE THE GARLIC BUTTER. While the scallops are baking, make the sauce. In a small skillet, melt the butter over medium heat. Add the garlic and cook for 30 seconds until aromatic. Remove from heat and add the salt, parsley and lemon juice to the butter. Stir well.
- BRUSH THE SCALLOPS WITH BUTTER SAUCE. All that’s left to do is brush the garlic butter over each scallop and enjoy!
Different Types Of Scallops
Bay Scallops
This is a more common type of scallops and these are the smaller more delicate scallops. These are not suitable for pan-searing or wrapped in bacon and baked as in my recipe here. They’re more suited for use in seafood stews or casseroles.
Sea Scallops
Sea scallops are the big jumbo ones, reaching up to 2 inches in diameter. These large sea scallops are what I’m using in my recipe. They are perfect for pan-searing or even wrapping in bacon, as seen here.
Diver Scallops
These scallops are actually called diver scallops because they are actually harvested by divers who jump into water to collect them by hand. Since they are hand picked they are usually larger scallops.
How Do I know When My Scallops Are Cooked Through?
When scallops are cooked they become opaque in color. Also you can poke them with a fork. When the scallop is cooked, the fork should bounce back slightly, otherwise if it’s still mushy, you’ll need to cook them a bit longer.
What Pairs Well With Bacon Wrapped Scallops?
These can easily be served by themselves as an appetizer, or if preferred, serve them as a main dish and pair them with mashed potatoes, rice, or a vegetable such as asparagus for an amazing dinner.
How Do You Thaw Frozen Scallops?
The best way to thaw frozen scallops is to take them out of the freezer the day before and let them thaw in the refrigerator overnight. If you’re short on time, put the scallops in a strainer and run lukewarm water over them until they have thawed.
Should Scallops Be Rinsed Before Cooking?
Once a scallop is shucked, it requires only a good rinse with cool water. Always pat scallops dry before cooking.
Expert Tips And Tricks
- Scallops sometimes have a side muscle that needs to be removed. It’s a little tag of muscle tissue on the side of the scallop which will feel a bit tough. Just pull it away. If you don’t remove this muscle, no worries, it’s safe to eat, just a little tough to chew.
- Always pat your scallops completely dry with a paper towel. Make sure you season them generously with salt and pepper.
- Purchase scallops that are pink, smell good and are labeled “dry-packed”. This means they were not processed and don’t contain any additives.
Leftovers
Scallops are best eaten fresh from the oven. Promptly refrigerate any leftover cooked scallops in an airtight container for up to 3 days.
Freezing cooked scallops is not recommended.
More Delicious Recipes To Try
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Bacon Wrapped Scallops
Equipment
Ingredients
- 20 extra large scallops patted dry
- 10 bacon slices thick cut, cut in half crosswise
- ½ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
Garlic Butter
- ¼ cup butter unsalted
- 2 cloves garlic minced
- ¼ teaspoon salt
- 1 tablespoon parsley chopped
- 2 tablespoons lemon juice freshly squeezed
Instructions
- Preheat oven: Place a rack in the middle of your oven. Preheat the oven broiler. Line a baking sheet with parchment paper.
- Prep the scallops: Use paper towels to pat the scallops until completely dry then season them with salt and pepper. If you don't pat them completely dry, when you bake them, the scallops will release a liquid making it hard for the bacon to crisp up.
- Assemble the scallops: Wrap a half slice of bacon around each scallop and secure with a toothpick. Place the wrapped scallop onto the prepared baking sheet. Repeat with remaining scallops.
- Bake: Transfer the baking sheet to the oven and broil for 15-17 minutes or until the bacon is crisp and the scallops are cooked through, turning half ways through.
- Make garlic butter: In a small skillet, melt the butter over medium heat. Add the garlic and cook for 30 seconds until aromatic. Remove from heat and add the salt, parsley and lemon juice to the butter. Stir well.
- Finish and serve: Brush the butter mixture over each scallop and serve.
Recipe Notes
- Scallops sometimes have a side muscle that needs to be removed. It’s a little tag of muscle tissue on the side of the scallop which will feel a bit tough. Just pull it away. If you don’t remove this muscle, no worries, it’s safe to eat, just a little tough to chew.
- Always pat your scallops completely dry with a paper towel. Make sure you season them generously with salt and pepper.
- Purchase scallops that are pink, smell good and are labeled “dry-packed”. This means they were not processed and don’t contain any additives.
- Scallops are best eaten fresh from the oven. Promptly refrigerate any leftover cooked scallops in an airtight container for up to 3 days.
- Freezing cooked scallops is not recommended.
How do I cook this in air fryer?
Place them in a single layer in the air fryer and cook them for about 8 to 10 minutes at 400F.